Note: To make your own Chamoy sauce, soak 3 dried guajillo chiles (stem and seeds removed) in hot water for 30 minutes. Drain and place in a blender with 1 cup apricot jam, ½ cup lime juice, and 1 teaspoon salt. Blend until smooth. Makes 1 ½ cups
This recipe can easily be made vegan by using Veganiaise instead of mayonaisse